Cinnamon Swirl Doughnuts or Churros

Open the tubes of cinnamon rolls and separate the rolls, removing the container of frosting.

If you’re making doughnuts, make a hole in each roll, shaping the dough into a doughnut shape, gently sealing the dough around the cinnamon filling - there’s no need to be perfect here.

To make churros, unroll each cinnamon roll and cut each strip of dough crosswise into thirds.

Twist each piece, containing any chunks of cinnamon filling inside the twisted dough where you can. (Again, no need to be perfect here.)

Set a heavy, shallow pot over medium-high heat and add about two inches of oil. Heat until the oil is hot, but not smoking - if you have a thermometer, it should read about 350˚F, or a scrap of bread should sizzle when you dip it in.

Carefully lower 3-4 doughnuts or churros into the pot at a time, without crowding. Cook for about a minute on the first side, or until it’s golden, then carefully flip with tongs or a slotted spoon and cook for a minute on the other side. If the dough is browning too quickly, reduce the heat.

As they cook, transfer to a paper towel lined plate or cookie sheet.

If you’re making doughnuts, scrape the containers of frosting into a shallow dish and microwave for 15 seconds, or until runny

Dip the top of each doughnut in the frosting to coat the top half, then set aside for a few minutes to set.

If you’re making churros, stir together the sugar and cinnamon in a shallow dish (save the frosting for another use) and roll the churros around in the sugar to coat while they’re still warm.

Makes 10 doughnuts or 30 churros.